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Paksiw na Pata
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5 from 1 vote

How to Cook Paksiw na Pata

Paksiw na pata is a flavorful Filipino dish of tender pork hock simmered in a sweet and tangy sauce infused with vinegar, soy sauce, and banana blossoms.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Pork Recipe
Cuisine: Filipino
Keyword: paksiw na pata, pork hock stew, pork knuckles recipe
Servings: 8 servings
Calories: 327kcal
Author: Manny

Ingredients

  • 1 whole large pork pata or pork hock (front part) chopped
  • 1 Tbsp. minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1/2 cup dried banana blossoms soaked in water( about ½ cup)
  • 4 tbsp. brown sugar
  • 1 pc bay leaf
  • 1 tbsp. whole peppercorns
  • salt to taste
  • MSG or Vetsin

Instructions

How to Cook Paksiw na Pata:

  • Clean pork leg and chop into serving piece.
  • Combine vinegar, garlic, peppercorns and water and boil the pork legs.
  • Then add the soaked banana blossoms along with the water used in soaking.
  • Simmer pork legs until tender. Pour additional water if needed;
  • To prevent from sticking, stir once in a while.
  • Then add the soy sauce and sugar.
  • Boil for a few more minutes. Then add the MSG and salt to taste.
  • Serve hot. Makes 4 to 6 servings.

Notes

Cooking Tips:

Use Vinegar Sparingly at First

Vinegar is a key ingredient, but adding too much too soon can overpower the dish. Start with the recommended amount and adjust gradually as the dish simmers to balance the tanginess. This method allows the flavors of the pork, banana blossoms, and soy sauce to shine without being overshadowed.

Soak Dried Banana Blossoms Properly

Dried banana blossoms need to be soaked in warm water before cooking to soften them and remove any bitterness. This step ensures they blend seamlessly into the dish, adding a subtle sweetness and earthy aroma. Always save the soaking water—it carries extra flavor that enhances the dish when added to the pot.

Simmer Slowly for Tender Meat

The pork hock dish is all about tender pork hocks that melt in your mouth. Cooking on low heat and allowing the dish to simmer slowly helps break down the tough connective tissues while deepening the sauce's flavor. Stir occasionally to prevent sticking and let the rich, glossy sauce develop naturally.